An easy recipe for tender and juicy Grilled Teriyaki Steak Kabobs marinated in a delicious paleo teriyaki sauce with sweet bell peppers, sliced red onions and chunks of fresh pineapple. There is so much flavor in these kabobs you’ll want to add these to your dinner menu every night!
Nothing beats summertime grilling! During the summer months we fire up the grill almost everyday. The more I can cook outside the less I have to clean up in the kitchen inside! The summers in Western New York are glorious so we like to take advantage of being outside every chance we can. Now that my kids are on summer vacation and the pool is open our backyard is transformed to an outdoor oasis for our family to enjoy all summer long!
I like to keep my summer dinner menu as simple as possible. Usually my menu consists of burgers, chicken, steak or fish on the grill and served with some seasonal veggies or a big tossed salad. It’s simple and effortless. I’ll prep what I can in the morning or even the night before so when I’m ready to make dinner it’s ready to toss on the grill so I’m not spending too much time in the kitchen. Plus my kiddos practically live outside and in the pool so convincing them to get out of the pool so mommy can make dinner never goes over too well. The more I can have done beforehand the better!
These Grilled Teriyaki Steak Kabobs couldn’t be any easier to make and one of my favorite meals to prep ahead of time. I can make all the kabobs ahead of time and when I finally have a hungry family to feed they’re ready to go. Total win for team mom! Not only are these kabobs ridiculously easy but they’re so delicious too thanks to this irresistible paleo teriyaki sauce that you’ll love on so many things! While typical teriyaki sauces are sweetened with brown sugar this delicious paleo teriyaki sauce is made simply with coconut aminos, a little raw honey for sweetness, fresh ginger, garlic and a little bit of red pepper flakes for a little kick. That’s it! It’s so easy and so good!
The most important thing to consider when making the best steak kabobs is to use a good quality meat. For kabobs sirloin is usually the meat of choice and what I typically use. I think the quality of the meat is super important. I purchase all my meat from one specific butcher that provides quality and consistent quality meat. I’ve even put different markets to the test for the same cut of meat and have found the taste and quality can vary greatly depending on the supplier and market.
NEW YORK BEEF COUNCIL #BEEFTOGETHER
Last fall I got to spend the weekend with the New York Beef Council in Canandaigua, New York to learn more about the beef process from pasture to plate. We toured local farms and even spent a day learning about the importance of incorporating beef into our diets, the misconception people have about the beef industry, we learned about different cuts beef and even how to cut an entire loin into different cuts of beef. It was such an informative tour that gave me such a better perspective on the beef industry and a true appreciation on the cattle farmers that work day and night to ensure they taking care of their steer to produce top quality beef.
If you follow me on Instagram a few weeks ago I had another opportunity to spend the day with the New York Beef Council this time on a one on one beef tour at a local cattle farm. How cool is that? I spent the day touring SK Herefords with the Keppler family, a family operated farm in Medina, New York. I got the chance to literally be one on one with the cattle, see how they’re raised, chat with the farmers and my favorite thing, feed a baby calf. Seriously I wanted to take this adorable calf home if I could.
The picturesque farm of SK Herefords is perfect for the hundreds (yes hundreds) of cows and calfs roaming the fields. As we drove threw the pastures I got to see and “meet” some of the cows grazing as my lovely tour guide Alana walked me through their farming process. Our tour ended with a lovely al fresco dinner watching the sunset overlooking the farm. On the menu was strip steak (of course) topped with this delicious blue cheese butter, salt potatoes (a local favorite), portobello mushrooms and grilled asparagus. It was a beautiful end to a fun and informative day.
MORE ABOUT THIS RECIPE
Oh how I love these Grilled Teriyaki Steak Kabobs! The marinade is amazing and pairs so well with the red peppers, onion and juicy pineapple on the kabobs. Since I stopped using soy sauce in my cooking earlier this year coconut aminos has been my favorite substitute to soy sauce and honestly I like it better! My kabob and steak loving hubby has been raving about these kabobs and it really comes down to two things – the cut of sirloin which I touched upon earlier and the marinade. I’m very particular about investing in good quality meat. It really makes a huge difference to the overall taste. Honestly sirloin used to not be my favorite cut of meat. That was until I started really taking the time to find a butcher I liked that supplied good quality meat. I was willing to invest a little bit more per pound to get a good steak, ground beef, you name it. That’s why I recommend purchasing steaks directly from the butcher counter picking out each steak opposed to buying them prepackaged. You also want to look at the marbling of the steak so you always choose the perfect cut of meat because there’s nothing better than a good, juicy steak!
When it comes to sirloin you can purchase it already cubed but I prefer buying the entire sirloin, trimming the fat and cutting it into cubes myself. It’s just personal preference so whatever works best for you. Once I have the sirloin trimmed and cubed like to marinate for at least a few hours so the marinade really absorbs into the meat. I reserve a few tablespoons of the marinade to brush on the kabobs and/or to drizzle on the kabobs before serving. This marinade is so versatile and great on chicken and pork too! Usually I’ll prep the veggies and make marinate the meat the night before so in the morning I can prep the kabobs. Before I assemble the kabobs I let the wooden skewers soak in water for about 30-45 minutes. Before grilling I like to set the kabobs out at room temperature for 20-30 minutes while preheating the grill.
Once on the grill I like to turn them every couple minutes so they cook and get a little charred without burning them. I also like to make sure I’m turning them every few minutes so I don’t overcook the meat. I’m a rare to medium-rare girl so mine don’t take very long to cook. Obviously if you prefer medium or even medium well you’ll need to cook them longer. The best way and quickest way to check is to use a meat thermometer.
When it comes to a good steak I usually rely on Mr. Mother Thyme “expertise”. He’s a steak connoisseur and seriously makes the best steak I’ve ever had. I’m not just saying that because he’s my husband but he REALLY does. We have tried steaks from steakhouses all over and nothing compares to his. He’s got it down to a science so when it’s steak night at our house he’s the chef in the kitchen and I don’t mind one bit! For steak night we usually cook ribeyes. On occasion I splurge and get a filet because I absolutely love it or sometimes we’ll do a New York strip steak. No matter if we’re having a ribeye, strip or sirloin they’re always sensational thanks to the preparation from Mr. Mother Thyme and his secret little marinade that he whips up. Now I’ll have to corner him to have him give up his secret little recipe so I can share it with all of you! It’s one tasty steak that will make your mouth water for sure!
- ½ cup coconut aminos
- 2 tablespoons raw honey
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- Pinch of red pepper flakes
- 2-2½ pound sirloin steak, fat trimmed and cut into 1 inch cubes
- 2 bell peppers, seeded and cut into 1-inch pieces
- ½ red onion cut into 1-inch pieces
- 1 pineapple, peeled, cored and cut into 1-inch chunks
- In a small saucepan mix together coconut aminos, honey, garlic, ginger and red pepper flakes over medium heat.
- Bring to a low boil stirring occasionally for about 2-3 minutes.
- Remove from heat to cool completely.
- Once sauce has cooled place cubed sirloin in a large bowl or resealable bag.
- Reserve a few tablespoons of the sauce and pour the rest of the sauce over meat and toss to coat.
- Cover and refrigerate for a couple hours or overnight.
- Before assembling kabobs soak wooden skewers in water for 30-45 minutes to prevent the skewers from burning.
- Once skewers have been soaked assemble kabobs as desired alternating meat discarding marinade along with pineapple, peppers and onions depending on length of skewers.
- Skewers can be assembled ahead of time as well.
- Let kabobs sit out at room temperature for about 20 minutes before grilling.
- When ready to cook preheat grill.
- Add kabobs to preheated grill and cook 4-5 minutes per side until done.
- Drizzle the reserved sauce before serving or use for dipping!
Disclosure: New York Beef Council invited me on a one on one #BeefTogether tour. I did not receive compensation from New York Beef Council for this post and review. All opinions are 100% my own.